Spangler Candy purchased Dum-Dums in 1953 from Akron Candy and moved the operation to Bryan, Ohio. Our modern factory now produces about 12 million Dum-Dums per day.
The current flavor assortment is: Blueberry, Blu Raspberry, Bubble Gum, Butterscotch, Cherry, Cotton Candy, Cream Soda, Fruit Punch, Grape, Lemon Lime, Orange, Peach-Mango, Root Beer, Sour Apple, Strawberry, Watermelon, and the Mystery Flavor™.
Dum-Dums are sold mainly in the United States, but also in Mexico, Canada, and a few select other countries.
Dum-Dums are made from a mixture of sugar and corn syrup. Dry sugar is brought to the candy factory in a train rail car. The sugar is removed from the rail car by using clean hot water. The corn syrup is brought to the candy factory in heated tanker trucks.
The liquid sugar and corn syrup are pumped from storage tanks to a pre-cooker and then the cooking process starts. The mixture is pumped to the final cooker and cooked under a vacuum (little to no air). The vacuum removes moisture and heat from the candy.
After the candy is cooked it is placed in a large mixer and the color, flavor, and citric or malic acids are mixed into the batch. The citric acid reduces the sweetness and makes the flavor stronger. Malic acid enhances the flavor of non-citrus flavors. The flavors used in Dum-Dums can be natural, natural & artificial, or artificial. The components of these flavors are derived from fruits and have been approved by the U.S. Food and Drug Administration (FDA).
After these ingredients are added, the batch is mixed. It is put into a batch roller which extrudes the candy into a press. The press forms the lollipop head and inserts the stick. After the candy is formed it is cooled so that it can harden.
Following cooling, the pops are transported to the wrapping machines on conveyor belts.
From the wrapping station, the Dum-Dums are transferred to either a bagging or boxing operation and then stored in a climate-controlled warehouse until they are shipped to a distributor or retailer.